Pumpkin Cheesecake
Yum yum yum… Halloween is over and you know what that means! It’s Thanksgiving time, all of the time! The most wonderful time of the year. 😉 I think I’ve mentioned before that my family likes to go ALL OUT for Thanksgiving. Everything gets made from scratch except for the rolls. We don’t play this time of year. I have a baby this year which makes it so much harder to spend a lot of time in the kitchen, but that won’t stop me on Thanksgiving. It’s family tradition to go all out.
I’m not going to miss out on all of the yummies to be had so I got right to whipping up a keto friendly pumpkin cheesecake. This recipe is one of the more easier ones to make keto because most of the ingredients work. Did you know that cheesecake is really a custard and not a cake? I didn’t. The things you learn while googling. 🙂 Seriously how did we survive without the internet?
Pumpkin Cheesecake (Low Carb, Keto Friendly)
Prep Time 30 minutes
Cook Time 1 1/2 hours
Passive Time 2 hours
Servings
12
servings
INGREDIENTS
Cheesecake Filling
32 oz cream cheese
15 oz pumpkin puree
1 1/2 cup erythritol (powdered)
1/2 cup sour cream
2 tsp vanilla
2 tsp pumpkin pie spice
1 pinch xantham gum
Crust
1 1/3 cup ground pecans
6 tbsp butter
1 tsp pumpkin pie spice
1/4 cup erythritol (powdered)
Get Ingredients Powered by Chicory
Low Carb Keto Pumpkin Cheesecake Thanksgiving Recipes Christmas Recipes Whipped Cream Pecan Crust Cream Cheese Diet Recipe PCOS
INSTRUCTIONS
Preheat oven to 375F.
In a food processor, combine the pecans, erythritol and pumpkin pie spice. Blend until coarsely ground.
In a small bowl, melt the butter for the crust. Add the ground mixture and mix until combined. In a springform pan, evenly spread the mixture. Bake for 15 minutes and let cool completely.
In a large bowl, add the filling ingredients. Mix until smooth and no cream cheese chunks are seen.
Pour over the cooled pecan crust. Place the springform pan inside of a baking dish and pour water until 1 inch up the springform pan. Double wrap your pan with foil if it is prone to leaking. Return to the oven to bake for 1 hour. If your filling still looks underdone, cook for 10 minutes more.
Let cool to room temperature. Store in the fridge for at least one hour before eating. Bon appetit!
RECIPE NOTES
*This recipe has 6.3g net carbs per serving.
*Be careful with the xantham gum, that stuff is powerful! Adding too much will stiffen the cheesecake too much, resulting in a weird texture.